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The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk
Author(s) -
Ren Xue,
Tang Tiantian,
Xie Xinfang,
Wang Wenjun,
Tang Xuanming,
Brennan Charles S.,
Zhang Jie,
Wang Zhidong
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14681
Subject(s) - blanching , chemistry , food science , nicotinamide , antioxidant , vitamin c , vitamin e , antioxidant capacity , vitamin , point of delivery , superoxide dismutase , biochemistry , botany , enzyme , biology
The sour and spicy potato silk is traditional dishes for years in China. This paper provided the rules about how the nutrients change during the processing of dishes, and it could also provide the evidence for the individual nutrition consultation.